This right here is my summer salad. As soon as the temperature starts topping 80, I’m grabbing the arugula and roasting the sweet potatoes. Like Every. Single. Day. For real. I’ve eaten it twice so far this week, and I’m bringing it for lunch tomorrow. And it’s not even Memorial Day yet.
This is an easy salad to make, but the ingredients all need to be super top quality. Don’t cheap out. Real Greek feta. Fresh and peppery arugula. A ripe Haas avocado.
On those tragic days when I can’t find a ripe avocado, I roast up some zucchini instead.
Ingredients (makes one big salad):
- one sweet potato
- one avocado
- 1 cup of arugula
- 1 - 2 tablespoons of feta
- 1 tablespoon of lemon juice
- 1 tablespoon plus 1 teaspoon of olive oil
- 1 teaspoon of honey
- pinch of salt
- pepper to taste (I like a lot of it)
Make the salad:
Preheat the oven to 450 degrees. Cut the sweet potato into quarters, cut each quarter in half, and then slice each into bite sized pieces. Toss with one teaspoon of olive oil and the salt. Bake at 450 degrees on a cookie sheet for half an hour to forty five minutes, depending on your oven and how big you cut each piece. You should turn each sweet potato piece in the pan at least once, and you’ll know they are done when they are crispy around the edges. Remove them from the oven and let cool.
In a bowl, mix together the lemon juice, olive oil and honey to make a dressing
Slice the avocado in half, remove the pit, and then cut each half into bite-sized cubes. Toss the avocado pieces and the arugula in the dressing so that everything is coated evenly.
Add the sweet potato, toss one more time, and then add the feta on top. You can either crumble or cube the feta before adding it to the salad. Add a few grinds of black pepper over the top and eat.